Salmon-Noodle Casserole Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Dry mustard | 1⁄4 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Evaporated milk | 1 2⁄3 Cup (26.67 tbs) | |
| Sliced mushrooms | 8 Ounce | |
| Worcestershire sauce | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Canned salmon | 1 Pound | |
| Medium noodles | 8 Ounce | |
| Sliced stuffed olives | 1⁄2 Cup (8 tbs) | |
| Buttered cheese cracker crumbs | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 534 Calories from Fat 232
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 74.1 mg24.7%
Sodium 1280.3 mg53.3%
Total Carbohydrates 47 g15.7%
Dietary Fiber 3 g11.9%
Sugars 8.6 g
Protein 25 g49.7%
Vitamin A 8.4% Vitamin C 4.9%
Calcium 19.6% Iron 12.2%
*Based on a 2000 Calorie diet
Directions
Blend in flour, mustard, paprika and salt.
Stir in evaporated milk.
Drain mushrooms, reserving liquid.
Add enough water to reserved liquid to measure 1 cup.
Add to flour mixture.
Cook, stirring over medium heat until thickened.
Stir in Worcestershire sauce, lemon juice and cheese.
Drain and flake salmon.
Cook noodles according to package direc- tions; drain.
Add salmon, noodles, olives and mush- rooms to cream sauce.
Spoon into greased 2-quart casserole.
Top with cracker crumbs.
Bake at 375 de- grees for 30 minutes.
Chef
